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Saturday April 18, 2015
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Young Chefs' Big Bets III

 

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The beer lineup and the menu will rotate seasonally, Jeffries says. He and head chef Maggie Long worked together for several years at Grizzly Peak. "I connected with him because of his amazing talent and his philosophy," Long says. "When this restaurant needed [a chef], I jumped." She calls the menu "very comfortable and very approachable. It's pizza, sandwiches, salads, and five or six specials that rotate weekly." Sample pizza: Fire and Smoke--smoked free-range chicken, charred sweet peppers, scallions, chipotle tomato sauce, smoked mozzarella, and fresh basil. Sample sandwich: the JP Burger--ground grass-fed beef with melted Cambozola cheese, cremini mushrooms, and thick-cut Berkshire bacon on a toasted challah roll. Sample salad: the vegan Asian Layered--rice noodles, shredded cabbage, carrot and daikon pickles, cucumbers, cilantro, mint, scallions, tofu, and cashews with ginger lime dressing. Like Brandon Johns at the Grange, Long buys as many ingredients as she can from local growers.

Jolly Pumpkin Cafe & Brewery, 311 S. Main. 913-2730. Mon.-Thurs. 11 a.m.-11 p.m., Fri.-Sat. 11 a.m.-midnight, Sun. noon-11 p.m. Upstairs: Mon.-Sat. 4 p.m.-2 a.m., Sun. 4 p.m.-midnight.

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